Crock Pot Chicken Tortilla (Printer-Friendly)
Slow-cooked shredded chicken with corn, spices, and enchilada flavors for a warm, satisfying meal.
# What You’ll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Vegetables and Aromatics
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 cup corn kernels (fresh or frozen)
05 -
1 can (10 oz) diced tomatoes with green chiles (e.g., Rotel)
→ Liquids
06 -
4 cups low-sodium chicken broth
07 -
1 cup water
→ Sauces and Seasonings
08 -
1 cup mild red enchilada sauce
09 -
1 packet (1 oz) taco seasoning
10 -
1 teaspoon chili powder
11 -
Salt and black pepper, to taste
→ Toppings (optional)
12 -
Shredded cheese (e.g., pepper jack or cheddar)
13 -
Crunchy tortilla strips
14 -
Fresh cilantro, chopped
15 -
Lime wedges
16 -
Avocado slices
# Steps to Make This:
01 -
Place chicken breasts in the bottom of the slow cooker. Season with salt and pepper. Add diced onion, minced garlic, corn, diced tomatoes with green chiles, enchilada sauce, taco seasoning, and chili powder on top.
02 -
Pour chicken broth and water over all ingredients. Stir gently to combine.
03 -
Cover and cook on low heat for 8 to 10 hours until the chicken is fully cooked and tender.
04 -
About 10 to 15 minutes before serving, remove the chicken breasts and shred them using two forks. Return shredded chicken to the pot and stir well.
05 -
Allow soup to cook for an additional 15 minutes after adding shredded chicken. Serve hot with desired toppings such as shredded cheese, tortilla strips, cilantro, lime wedges, and avocado slices.
# Additional Notes:
01 -
For a vegetarian or vegan option, omit the chicken and use vegetable broth. Add extra vegetables like bell peppers or zucchini for more flavor.
02 -
Soup can be prepared in the morning and left to cook all day for convenient, hands-off preparation.
03 -
Store leftovers in airtight containers and freeze up to 3 months.